I like to plan my meals ahead and this Instant Pot Asian Beef & Rice recipe is a tasty meal that is simple to make and great to pack for lunches. For best flavor results marinate the beef the night before, or save time by doing it when you get home from the grocery store.
You can easily extend the active cooking time on this dish from the suggested 22 minutes if you prefer softer rice. You’ll also notice that this recipe includes a little more liquid than the 1:1 ratio recommended by the manufacturer to account for the added ingredients.
Instant Pot Asian Beef & Rice Recipe
Instant Pot Asian Beef & Rice Ingredients:
- 3 T. gluten-free soy sauce or coconut amino
- ¼ c. sesame oil, divided
- 2 T. honey
- 2 T. lime juice
- ½ t. garlic powder
- ½ t. onion powder
- 2 t. fresh ginger, finely minced
- 1 t. crushed red pepper flakes
- Sea salt and black pepper, to taste
- 1½ lbs. stew beef, cubed
- 1¼ c. water or beef broth
- 1 c. long-grain brown rice, rinsed and drained
- 1 T. sesame seeds
- 3 T. fresh parsley, finely chopped
You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- An Instant Pot is essential, the instructions are for the IP-Duo series, other models may offer different features or buttons.
- Silicone spatula, this is great for gently removing the brown bits from the bottom of the pot.
Instant Pot Directions:
- Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes, or place in the refrigerator overnight. Turn the bag occasionally for even distribution of the marinade.
- To prepare, add the remaining 2 tablespoons of sesame oil to the Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.
- Turn the Instant Pot off and add brown rice. Season with salt and black pepper, to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust the setting to high and set the cooking time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Carefully remove the lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley, if desired. Serve immediately with your favorite sides. Enjoy!
A Little Tip on Timing
The timing of this recipe is where it gets tricky, the standard rice setting is for white or parboiled rice only. I find long-grain brown rice cooks best on the “Manual” setting for 22-25 minutes, you may need to adjust the time based on local factors such as elevation.
This Asian Beef & Rice recipe is great served with a side salad. We hope you’ll enjoy this Instant Pot recipe as much as we do.
If you liked this Instant Pot recipe you might also enjoy:
Instant Pot Asian Beef & Rice
Ingredients
- 3 T. gluten-free soy sauce or coconut amino
- ¼ c. sesame oil divided
- 2 T. honey
- 2 T. lime juice
- ½ t. garlic powder
- ½ t. onion powder
- 2 t. fresh ginger finely minced
- 1 t. crushed red pepper flakes
- Sea salt and black pepper to taste
- 1½ lbs. stew beef cubed
- 1¼ c. water or beef broth
- 1 c. long-grain brown rice rinsed and drained
- 1 T. sesame seeds
- 3 T. fresh parsley finely chopped
Instructions
- Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes, or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade.
- To prepare, add remaining 2 tablespoons sesame oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.
- Turn Instant Pot off and add brown rice. Season with salt and black pepper, to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Carefully remove the lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley, if desired. Serve immediately with your favorite sides. Enjoy!